Easy Fudgy Pecan Pie Brownies Recipe
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This easy pecan pie brownies recipe is the perfect mashup of two favorite desserts: classic pecan pie and rich fudgy chocolate brownies. I love making these chocolate treats during the season becuase there is just something comforting with a chewy brownie and a slightly gooey pecan topping – am I right? I seriously love making these easy brownies.
This is the kind of holiday dessert that earns rave reviews and disappears fast – especially when served with a scoop of vanilla ice cream. As a productivity manager, I am all about good, tested, easy recipes and this is one of those. Like my S’mores Brownies and my Chocolate Cheesecake Brownies, these start with a brownie mix and make a fabulous dessert.
Why You’ll Love This Recipe
- Uses a box brownie mix for easy prep
- Has a thick, gooey pecan pie topping baked right into the brownie base
- Full of rich brown sugar, melted butter, and real chopped pecans
- The perfect addition to your list of Thanksgiving desserts
- Comes together with pantry staples and one square pan
- Tastes like classic pecan pie, but with fudgy brownies instead of pie crust
- Always a huge hit with guests
Ingredients for gooey pecan pie brownies
- Box brownie mix (plus ingredients on the box)
- Unsalted butter
- Light brown sugar
- Chopped pecans
- Light corn syrup
- Large egg
- Vanilla extract
- Salt
- Chopped baking chocolate
Equipment and kitchen tools
- Hand mixture or electric stand mixture
How to make incredible pecan pie brownies
Step 1 – Preheat the oven to 350°F. Line a 9×9 inch baking pan with parchment paper.
Step 2 – Prepare the brownie batter according to package instructions.
Step 3 – Stir in the chopped chocolate, then pour the batter into the prepared pan and partially bake for 18 minutes..
Step 4 – In a bowl, prepare the pecan topping while brownies bake and cool.
Step 4 – Carefully pour the pecan mixture over the partially baked brownies, spreading it evenly.
Step 4 – Return to the oven and bake for an additional 35 to 45 minutes, or until the edges are set, and the center is slightly jiggly.
Raquel’s Timesaving Tips for the Best Results
- Line your baking dish with parchment paper and spray it with cooking spray, so the brownies don’t stick to the pan.
- Don’t overmix the sugar mixture. A quick stir with a hand or stand mixer is enough.
- Use a rubber spatula to spread the pecan mixture evenly over the top of the par-baked brownies.
- Important – Let the bars cool at room temperature for at least 2 hours before slicing to let the pecan pie layer set fully.
- To make thicker brownies, bake in an 8×8-inch square pan and adjust the baking time slightly.
- Check doneness by gently jiggling the pan – the edges should be set, and the center should be just a little jiggly.
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Substitutions and Variations
- Use pecan halves or toasted pecans instead of chopped pecans for a little texture variation.
- Add extra chocolate chips to the brownie batter for an even stronger chocolate flavor.
- Try a homemade brownie recipe instead of a boxed brownie mix if you prefer from-scratch baking.
- Use a glass pan if that’s what you have on hand, but reduce the oven temperature slightly and keep an eye on cooking times.
FAQs about This Recipe
Any standard 16.3 oz box of brownies will work. Look for one that makes fudgy brownies for the best texture.
Yes. Cool completely, slice, and wrap each square in plastic wrap before placing in a freezer-safe bag.
Yes. Letting them cool on a wire rack for at least 2 hours helps the pecan topping firm up so you get clean slices.
More perfect pecan recipes
Pecan Pie Brownies
Ingredients
- 1 16.3 oz box brownie mix (plus ingredients on the box)
- ¼ cup unsalted butter
- ¾ cup light brown sugar
- 1 ½ cups chopped pecans
- ¼ cup light corn syrup
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup chopped baking chocolate
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper and spray generously with nonstick spray—this is important to prevent sticking!
- Prepare the brownie batter according to package instructions. Stir in the chopped chocolate, then pour the batter into the prepared pan.
- Bake for 18 to 20 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool at room temperature for 20 minutes while preparing the pecan pie topping.
- In a large mixing bowl, melt the butter and add the brown sugar and egg. Mix on low speed using a hand or stand mixer just until combined—do not overmix!
- Add in the vanilla extract, salt, and corn syrup. Mix again on low speed until just combined.
- Fold in the chopped pecans.
- Carefully pour the pecan mixture over the partially baked brownies, spreading it evenly.
- Return to the oven and bake for an additional 35 to 45 minutes, or until the edges are set and the center is slightly jiggly.
- Allow to cool at room temperature for at least 2 hours before slicing and serving to ensure the topping sets properly.
Notes
If the edges get too done for your liking, feel free to trim them off before serving!
Nutrition
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These were delicious with the pecan topping! Gong to make these for Thanksgiving.
I might just add these to our Thanksgiving menu! They look great.